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Recipe For Blueberry Ripple Ice Cream

I absolutely love blueberries, and treated myself to a very large punnet a few weeks ago. I was making a cobbler and used strawberries and blueberries for it and then had an abundance left over. I decided to adapt one of the Simple Summer Cookathon recipes to suit my fridge and make a blueberry ripple ice cream instead of the strawberry ripple ice cream. This stunning ice cream was the perfect accompaniment to the chocolate pudding but more about that later.

Each year Yuppiechef host a cookathon and I have taken part in every single one of them. This year our meal started with a melon and avocado salad with a spicy seed brittle and a roasted tomato dressing. The dressing is so good and I am so glad we did not use all of it as it is going to be my summer favourite. I made a sugar spicy brittle as well as a sugar free version using fructose and I have some left over for snacking on when I get home. I am going to make some more to blog about as it is really easy and extremely tasty. I was skeptical about melon and tomato together but the flavours worked so well and the entire platter was devoured. Luckily my two avocados were perfect!

melon and avocado salad with a spicy seed brittle and a roasted tomato dressing

We had invited Alex and Louise to join us and while the boys chatted away I finished off the classic wild mushroom risotto and caught up with Lou. I had started the prep for the risotto in the afternoon, substituting dried porcini mushrooms for fresh shitake mushrooms. I also used concentrated mushroom stock for the risotto. I doubled the quantity of mushrooms as I was not serving a protein with the dish, and we could not finish it. Everyone commented on how great it was which made me feel great!

classic wild mushroom risotto

This was followed by the chocolate pudding with blueberry ripple ice cream – a perfect end to a perfect meal!

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Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband and three dogs. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.

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Hi, I am Tandy, the face behind Lavender and Lime

I live in a cottage in Gordons Bay with my husband and our dogs. We are busy building our own house in between travelling overseas and running our own businesses. Click on the image to read more about me.